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Mike - Usually gluten is added to whole-grain flours to product a lighter texture with more rising power. I cannot see how it would make it chewier. I normally add 1-2 T to a 3-cup loaf.





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Mike Newson - 9-11-1998
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Dixie - 9-11-1998
 
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Vivian, CA - 9-11-1998
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